Toss the cabbage, green onions and cilantro with the lime juice, olive oil, honey and 1/4 tsp salt in the 4-quart / 3.8 L bowl. Set it aside for 10 minutes so the cabbage softens slightly and still crunches.

Stir the Greek yogurt with the lime zest, 1 tbsp lime juice, grated garlic, 1/8 tsp salt and 1 tbsp water in a small bowl until pourable. Refrigerate until serving.

While the slaw sits, pat the cod dry with paper towels. Mix the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper and 1 tsp salt in a small bowl. Brush the fillets with the melted butter, then press the spice mix onto every side until coated.

Heat the 30 cm / 12-inch cast-iron skillet over medium-high heat for 2 minutes. Add 1 tbsp avocado oil and lay in two fillets. Cook about 2 1/2 minutes without moving them, until the underside forms a dark brick-red crust. Flip once and cook another 2 1/2 minutes, until the center is opaque and reads 145 F / 63 C. If the spices turn jet black or smell bitter before the 2-minute mark, the pan is too hot. Pull it off the heat for 30 seconds and drop to medium.

Move the first two fillets to a plate. Wipe the skillet with a paper towel, add the remaining 1 tbsp oil and cook the other two fillets the same way. While the second batch cooks, wrap the tortillas in a damp paper towel and microwave them on a plate for 40 seconds.

Flake the cod into large chunks with a fork. Divide it among the warm tortillas, top with slaw, drizzle with the lime crema and add a lime wedge. Serve right away, within 10 minutes of assembling.